Future Food Documentary

Future Food is a journey through the evolution of food. A project that aims to respond with emerging food technologies to an increasingly real and imminent problem: overpopulation.

Is it possible to grow a fruit without having to grow the entire plant?

A lot of people who initially are a bit shocked, like you’re growing a fruit without a plant, is that, you know, is it natural? Is it healthy? Is it sustainable? And so these are really questions that we are going to look at during the research.
There is one problem with it, which is to recreate these outside environments to recreate the sunlight. You need a really big amount of energy, and you know, we are currently in an energy transition. So we were trying to reduce our energy use and not increase it.
Basically, in my research, I want to bypass photosynthesis and give sugars directly to plants or give sugars directly to food.
The question arises is this natural? I find that really hard to answer, because everything in agriculture is natural, as well as technological.”

Lucas van der Zee – Horticulture & Product Physiology, Wageningen University, Netherlands
An extract from the work done for Nature the Journal at Uni Wageningen

This question initiates a profound exploration into the depths of our documentary, unraveling the intricate tapestry of what we perceive as natural versus the complexities that lie beneath the surface.
White petunias exist in nature, but not bright orange and yellow ones.
Sara was eager to create orange petunias not by introducing a gene from another species, but by fixing the genetic pathway that stops petunias being naturally orange.
“The world of nature is really elastic world, because nature is the space where we all live and we will always have to fix things happening in this space, also for health and for human. It’s really important for the food industry. I believe it’s beneficial and I’m doing my best to try to fix something like this. It would be important for so many developing countries and of course, poor people.”

Sara Abdou – Researches Plants, Wageningen University, Netherlands

An extract from the work done for Nature Magazine

Artificial Intelligence is no longer just a futuristic concept: it is shaping our present and will continue to define our future.
In the world of food, AI is revolutionising operations, optimising workflows and reducing human error. During our documentary on the Food of the Future, we caught up with Joseph Peller, a researcher at Wageningen University, whose work is based on using virtual reality to simplify activities inside greenhouses and improve sensor monitoring.